The Most Important Meal of the Day: Breakfast Enchiladas
November 25, 2015

1 red pepper
1 green pepper
1 cup sliced green onions
4 cups diced ham
4 cups of shredded cheese
20 whole wheat tortillas
12 eggs
3 cups of milk
2 tbs all-purpose flour
1 tsp salt
¼ tsp pepper
1 tsp cumin
1 tsp paprika (optional)
salsa (optional)
sour cream (optional
Directions:
*Set aside 1 cup red peppers, green peppers and 2 cups of shredded cheese for toppings preheat oven to 350 degrees
Mix remaining red peppers, green peppers, diced ham and 2 cups of shredded cheese to create enchilada filling
Place 8-10 tortillas in an aluminum pan and fill each with preferred amount of filling.
Beat eggs and then add milk, flour and spices until sauce is well mixed
Pour egg sauce over enchildadas then top with red peppers, green peppers and 2 cups of shredded cheese
Cover with aluminum foil and bake covered for 1 hour then uncover and continue baking for 10-15 minutes
Enjoy!
Recipe from Kenarry.com